Aprovechamiento alternativo de calamar (Dosidicus gigas) como fuente de proteína para la fortificación de pan tipo baguette / Alternative use of squid (Dosidicus gigas) flour as a protein source to improve the nutritional quality of baguette bread

Introducción. Los cereales tienen aminoácidos limitantes y mezclarlos con harinas de origen marino presentan un mejor equilibrio en éstos mejorando la composición nutricional en productos de panificación, principalmente de proteína y aminoácidos. Objetivo. Desarrollar panes tipo "baguette" sustituyendo parcialente harina de trigo (HT) por harina de calamar (HC) y evaluar su calidad física, química y sensorial. Materiales y métodos. Se utilizó la técnica de masa esponja incorporando 7,5, 10 y 12,5 % de HC. Análisis físicos: tiempo de amasado, peso y fermentación de la masa, volumen específico, peso de los panes (g), % pérdida humedad y color de miga; análisis químicos: humedad, proteína cruda, cenizas, extracto etéreo, fibra cruda, carbohidratos, aminoácidos indispensables y energía bruta y evaluación sensorial: textura, olor, color y sabor. Resultados. Las propiedades físicas no presentaron diferencias (p>0,05), pero sí (p<0,05) para las variables de color en todos los panes, al igual que en los análisis químicos y perfil de aminoácidos (p<0,05), incrementándose la proteína (15,63 % pan con 7,5 % de HC hasta 23,27 % pan con 12,5 % de HC) y mismo comportamiento de aminoácidos indispensables conforme aumentó la inclusión de HC. Los resultados de la evaluación sensorial fueron similares (p>0,05) para 7,5 % de HC (me gusta), para 10,0 y 12,5 % fue indiferente. Conclusiones. La inclusión de HC (7,5 %) en baguette logró un aumento de proteínas y aminoácidos esenciales mejorando la calidad nutricional, con buena aceptación de acuerdo con la prueba de carácter exploratorio con consumidores que se empleó(AU)

Introduction. Cereals have limiting amino acids and mixing them with flours of marine origin could provide a better balance in these improving the nutritional composition in bakery products, mainly protein and amino acids. Objective. To develop and evaluate the physical, chemical, and sensory quality of three white breads of baguette type by partially substitution of wheat flour (HT) with squid flour (HC). Materials and methods. The sponge dough technique was used incorporating 7,5, 10,0 and 12,5 % of HC. Physical analysis: kneading time, dough weight, dough fermentation, specific volume, bread weight (g), % loss of moisture and crumb color; chemical analysis: moisture, crude protein, ash, ether extract, crude fiber, carbohydrates, indispensable amino acids and sensory evaluation: texture, odor, color, and flavor. Results. Physical properties did not show differences (p>0.05), differences (p<0.05) for color variables in all breads as well as in chemical analysis and amino acid profile (p<0.05), the protein show an increase (15,63 % for bread with HT to 23,27 % for bread with 12.5 % of HC) and the same behavior for indispensable amino acids, that increase as inclusion of HC increases. The results of the sensory evaluation were similar (p>0.05) in control and 7,5 % of HC (I like it), for 10 and 12,5% it was indifferent. Conclusions. The inclusion of squid flour (7,5 %) in the preparation of baguette bread achieved an increase of proteins and essential amino acids that improved the nutritional quality of this food, which also presented a good acceptance according to an exploratory test with consumers(AU)

Formulación de galletas fortificadas por sustitución parcial de harina de moringa y suero lácteo / Formulation of fortified cookies by partial substitution of moringa flour and whey

El suero lácteo y la moringa poseen alto valor nutricional; sin embargo, su uso en la elaboración de productos alimenticios es una alternativa viable pero poco utilizada. Objetivo. Elaborar una galleta fortificada por sustitución parcial de harina de moringa (HM) y polvo de suero lácteo (PSL). Materiales y métodos. Durante septiembre-diciembre 2021, se desarrollaron cuatro formulaciones con sustitución parcial de harina de trigo por HM y PSL (F0=100:0:0; F1=90:5:5; F2=80:10:10; F3=70:15:15). La aceptación del producto se determinó mediante una evaluación sensorial considerando los atributos sabor, olor, color, textura y aceptación general. Se realizó el análisis químico proximal a la HM, al PSL, a la formulación de mayor aceptación y a F0. Se compararon los distintos parámetros químico proximales y de aceptación mediante una anova de una vía, seguido de una prueba de comparación de medias de Tukey (p<0,05). Resultados. Conforme se incrementa el porcentaje de sustitución de harina de trigo por HM y PSL se obtiene menor aceptación de las galletas, siendo F1 la más aceptada. F1 registró un contenido proteico de 6,90±0,04%, significativamente mayor al observado en F0. Conclusiones. La buena aceptabilidad de F1 indica que la sustitución parcial por HM y PSL no influyen en su aceptación; además, F1 mostró un enriquecimiento de proteinas, lípidos y cenizas, así como contenido adecuado de humedad y carbohidratos(AU)

Introduction. Whey and moringa have high nutritional value; however, their use in the production of food products is a viable but rarely used alternative. Objective. To make a biscuit fortified by partial substitution of moringa flour (MF) and whey powder (WP). Materials and methods. During September-December 2021, four formulations were developed with different degrees of partial substitution of wheat flour for MF and WP (F0=100:0:0; F1=90:5:5; F2=80:10:10; F3=70:15:15). The acceptance of the product was determined through a sensory evaluation considering the attributes taste, odor, color, texture and general acceptance. A proximal chemical analysis was performed on the MF, WP, the most widely accepted formulation and F0. Proximal chemical parameters and acceptance attributes were compared using a one-way anova, followed by a Tukey mean comparison test (p<0.05). Results. As the percentage of substitution of wheat flour by MF and WP increases less acceptance of the biscuits is obtained, with F1 as the most accepted formulation. F1 registered a protein content of 6.90±0.04%, significantly higher than that observed in F0. Conclusions: The good acceptability of F1 indicates that the partial substitution of wheat flour for MF and WP do not influence its acceptance; in addition, F1, showed an enrichment of protein, lipid and ash, as well as adequate moisture and carbohydrate content(AU)

Evaluation of nutritional composition of flour residue of mangaba processing / Avaliação dos fatos nutricionais do processamento do resíduo da farinha de mangaba

Abstract Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.

Resumo Dentre as diversas frutas a mangaba (Hancornia speciosa Gomes), despertou interesse de produtores e consumidores devido às suas características sensoriais atrativas e propriedades benéficas à saúde (elevado valor nutricional e presença de substâncias bioativas), assim, o trabalho avaliar os fatores nutricionais do resíduo da farinha de processamento de mangaba que é desprezado pela indústria alimentícia e, a influência da temperatura na sua produção. O resíduo de processamento da mangaba foi dividido em dois lotes, sendo um deles utilizado para as análises in natura (amostra controle) e o outro para a confecção da farinha que foi seca a 50 °C, e dividida em dois lotes: tratamento A (farinha com torras a 110 °C e 130 °C) e no tratamento B (farinha oriunda da secagem a 50 °C). Analisou-se as características nutricionais de farinhas considerando os parâmetros químicos: pH, acidez total titulável e sólidos solúveis, além da determinação do teor de umidade, lipídios totais, fibra alimentar total e cinzas, valor energético total, atividade antioxidante, triagem fitoquímica, quantificação de compostos fenólicos e flavonoides, bem como as propriedades funcionais tecnológicas (índice de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de leite (IAL) e índice de solubilidade em leite (ISL) e índice de absorção de óleo (IAO). Na análise foi inferido que os compostos bioativos presentes nos extratos não possuem propriedades significativas de agir como sequestradores de radicais livres. O tratamento térmico, realizado na farinha de resíduos de processamento de mangaba, influenciou nos dados dos fatores nutricionais e das propriedades de absorção e solubilidade, os quais apresentaram diferenças estatísticas. Estes resultados credenciam a farinha como uma alternativa viável para o enriquecimento energético de dietas, contribuindo para o desenvolvimento de novos produtos, a redução do descarte desses resíduos e consequentemente para a minimização do impacto ambiental.

Batata-doce em dietas para juvenis de tilápia em substituição parcial ao farelo de milho: uma análise econômica e de variáveis zootécnicas / Sweet potato in diets for tilapia juveniles in partial replacement to corn bran: An economic analysis and zootechnical variables

Objetivou-se avaliar o desempenho e a viabilidade econômica da substituição parcial do farelo de milho pela farinha de batata-doce, para averiguar se é viável ou não a inclusão nas rações para tilápia. O experimento teve duração de 30 dias entre os meses de maio e junho de 2021 em delineamento experimental inteiramente casualizado com 4 tratamentos e 5 repetições. Entre os 4 tratamentos propostos, 3 eram compostos por diferentes níveis de substituição do farelo de milho pela farinha de batata-doce nas rações experimentais (0,0%; 5,0% e 10,0%) e um composto pela ração comercial (tratamento controle). Ao todo foram utilizados 300 peixes com peso inicial aproximado de 9,10 ± 1,48 g, sendo a unidade experimental representada por 15 peixes em um aquário de 100 litros. Foi constatado que o farelo de milho pode ser substituído pela farinha de batata-doce até o nível mais alto avaliado, que foi de 10% de substituição na ração experimental para tilápia, pois superou a ração comercial, apresentando menor custo e sem afetar o desempenho dos animais.

The objective was to evaluate the performance and economic viability of partial replacement of corn bran by sweet potato flour, in order to determine whether or not its inclusion in tilapia diets is feasible. The experiment lasted 30 days between May and June 2021 in a completely randomized experimental design with 4 treatments and 5 replications. Among the 4 proposed treatments, 3 consisted of different levels of replacement of corn bran by sweet potato flour in the experimental diets (0.0%; 5.0% and 10.0%) and one consisted of the commercial diet (control treatment). A total of 300 fish with an approximate initial weight of 9.10 ± 1.48 g were used, with the experimental unit represented by 15 fish in a 100-liter aquarium. It was found that corn bran can be replaced by sweet potato flour up to the highest level evaluated, which was 10% replacement in the experimental feed for tilapia, as it surpassed the commercial feed, with lower cost and without affecting performance. of the animals.

Avaliação de resíduos de agrotóxicos em amostras de farinha de trigo por espectrometria de massas / Evaluation of pesticide residues in wheat flour by mass spectrometry

Os cereais são uma importante fonte alimentícia e econômica, dentre eles se destaca o trigo e sua farinha. Durante o cultivo, visando o controle de pragas, frequentemente são utilizados os agrotóxicos, porém seu uso abusivo pode acarretar danos à saúde humana e ao meio ambiente. O trabalho teve como objetivo avaliar a presença de resíduos de agrotóxicos em amostras de farinha de trigo comercializadas no estado de São Paulo, utilizando o método QuEChERS (Rápido, Fácil, Barato, Efetivo, Robusto e Seguro) modificado, seguido de análise por CG-EM/EM e CLUE-EMAR para identificação e quantificação. No total, 124 ingredientes ativos (i.a.) estavam dentro dos critérios de aceitação para linearidade, limites de detecção e quantificação, exatidão e precisão (intervalo de confiança de 95%; k = 2). Os resultados de 25 amostras indicaram a presença de bifentrina, fenitrotiona, clorpirifós, deltametrina, lambda-cialotrina e pirimifós-metílico em farinha de trigo comum e os quatro últimos i.a. também foram detectados em farinha de trigo orgânica. O pirimifósmetílico foi detectado em 92% das amostras. Os i.a. encontrados nas amostras estavam abaixo do Limite Máximo de Resíduos (LMR) estabelecidos pela Agência Nacional de Vigilância Sanitária (Anvisa) para farinha de trigo e as amostras foram consideradas próprias para o consumo (AU).

Cereals are an important economic factor and food source, which wheat and its flour stand out. Pesticides are often employed to control harmful organisms, but their abusive use can cause damage to human health and the environment. This study aimed to evaluate the presence of pesticide residues in wheat flour samples commercialized in the state of São Paulo ­ Brazil, using the modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) method, followed by GC-MS/MS and UHPLC-HRMS analysis for identification and quantification. Thus, 124 active ingredients (a.i.) were within acceptable criteria for linearity, limits of detection and quantification, accuracy (trueness), and precision (95% confidence level; k = 2). The results for 25 wheat flour samples showed the presence of bifenthrin, fenitrothion, chlorpyrifos, deltamethrin, lambda-cyhalothrin, and pirimiphos-methyl, and the last four a.i. were also detected in organic wheat flour. Pirimiphos-methyl was detected in 92% of all samples. All compounds were found below the Maximum Residue Levels (MRL) established by Brazilian Health Regulatory Agency (Anvisa) for wheat flour and the samples were considered suitable for consumption (AU).

Produção de biscoitos recheados com formação de organogel na base gordurosa / Production of sandwich cookies with the formation of organogel in the fatty base

A fim de atender à demanda do público que atualmente busca por alimentos mais saudáveis, as indústrias têm procurado alternativas que possibilitem a aplicação de ingredientes que agreguem valor nutricional aos produtos. A redução de gorduras saturadas e trans em produtos alimentícios, bem como a inserção de cereais ou farinhas nutricionais, vem sendo aplicadas em produtos de panificação. Biscoitos recheados possuem como bases geralmente biscoitos à base de farinha de trigo. O objetivo foi desenvolver formulação de biscoitos recheados com substituição de gordura vegetal por organogel no recheio e de farinha de trigo por farinha de sorgo no biscoito, a fim de agregar valor nutricional ao produto. Foram desenvolvidos biscoitos recheados: 1) recheio controle e com substituição da gordura vegetal dos recheios por organogel elaborado com sistema emulsionado (colágeno + óleo vegetal + água), a fim de diminuir concentrações de gorduras saturadas e trans. 2) para a base elaborouse biscoitos controle (farinha de trigo) e com substituição parcial e total de farinha de trigo por farinha de sorgo em 50% (50FS) e 100% (100FS). Foram conduzidas nos recheios e das bases dos biscoitos análises físicas e físico-químicas (textura, atividade de água, cor, composição centesimal e reologia) para avaliação e para análise de estabilidade de 6 semanas. Os resultados apresentaram que o biscoito 50FS obteve melhor valor de textura (Controle: 16,09 ± 1,28 N; 50FS: 19,63 ± 5,68 N e 100FS: 10,09 ± 0,65 N) e menor teor de atividade de água (Semana 01: 0,327±0,01 e Semana 06: 0,389 ± 0,00) do que o biscoito controle, durante análise de estabilidade. O biscoito 100FS apresentou coloração mais avermelhada. Os biscoitos 50FS e 100FS apresentaram maior teor proteico do que o controle (Controle: 5,37 ± 0,23 %; 50FS: 5,64 ± 0,49 % e 100FS: 5,75 ± 0,49 %). O recheio com organogel apresentou maior dureza (N) durante análise de estabilidade do que o recheio controle (Semana 6 Organogel: 6,81±1,48; Controle: 4,29±0,38). Os parâmetros de adesividade, coesividade e gomosidade do recheio com organogel não apresentaram diferenças significativas (p > 0,05). Os valores de atividade de água da formulação com organogel foram mais altos do que o recheio controle (Semana 6 Organogel: 0,730±0,00; Controle: 0,555±0,01). O valor de L* foi maior para o recheio controle, apresentando coloração mais amarelada do que a formulação com organogel. O recheio com organogel apresentou redução de 65 % do teor lipídico e aumento do teor proteico. Os recheios controle, com organogel e de mercado apresentaram comportamento tixotrópico durante a avaliação reológica, sendo que o produto de mercado teve comportamento próximo à formulação controle, com recuperação quase total da estrutura. Foram desenvolvidos cinco produtos, sendo três inovadores com valor nutricional agregado, atendendo às legislações vigentes, vida útil mínima de 6 semanas e ao apelo do mercado atual, podendo ser comercializados como biscoito recheado

In order to satisfy the demand of the public that is currently looking for healthier foods industries have been looking for alternatives that allow the application of ingredients that add nutritional value to the products. The reduction of saturated and trans fats in food products, as well as the insertion of cereals or nutritional flours, has been applied in bakery products. Filled cookies are usually based on wheat flour. The objective was to develop a formulation of filled cookies with replacement of vegetable fat for organogel in the filling and wheat flour for sorghum flour in the biscuit, in order to add nutritional value to the product. In this study, cookies filled with vegetable fat and wheat flour were used as a control where: 1) filling was replaced by organogel elaborated with an emulsified system (collagen + vegetable oil + water); and 2) base was prepared with partial and total replacer of wheat flour for sorghum flour in 50% (50FS) and 100% (100FS). Physical and physicochemical analyzes (texture, water activity, color, proximate composition and rheology) were carried out on the fillings and bases of the biscuits for evaluation and for the stability analysis of 6 weeks. The results showed that the 50FS cookies had a better texture value (Control: 16,09±1,28 N; 50FS: 19,63±5,68N and 10,09±0,65 N) and lower content of water activity (Week 1: 0,327±0,01 and Week 6: 0,389±0,00) than the control cookie during stability analysis. The 100FS had a more reddish color. The 50FS and 100FS cookies had a higher protein content than the control (Control: 5,37±0,23 %; 50FS 5,64±0,49 %). The fillings with organogel showed a higher hardness (N) than the control during stability analysis (Week 6 Organogel: 6,81±1,48; Control: 4,29±0,38). The parameters of adhesiveness, cohesiveness and guminess of the filling with organogel showed no significant differences (p> 0.05). The water activity values of the organogel formulation were higher than the control filling (Week 6 Organogel: 0,730±0,00; Control: 0,555±0,01). The value of L * was higher for the control filling, showing a more yellowish color than the formulation with organogel. The filling with organogel showed a 65% reduction in lipid content and an increase in protein content. The control, organogel and market fillings showed a thixotropic behavior in the rheological evaluation, and the market product had a behavior close to the control formulation, with almost total recovery of the structure. Five products were developed, three of which were innovative with added nutritional value, in compliance with current legislation, a minimum shelf life of 6 weeks, which can be sold as a stuffed cookies.

Evaluation de la qualité physico-chimique et microbiologique de quelques farines infantiles locales vendues à Ouagadougou, Burkina Faso / Evaluation of the physicochemical and microbiological quality of some local infant flours sold in Ouagadougou, Burkina Faso

Introduction: la qualité des farines infantiles utilisées pendant la période de diversification alimentaire est d´une grande importance. Malheureusement, les processus de transformation occasionnent des pratiques d'hygiène insuffisantes. L´objectif de cette étude était d´évaluer la qualité physico-chimique et microbiologique des farines infantiles locales vendues à Ouagadougou. Méthodes: les paramètres physico-chimiques et microbiologiques ont été déterminés selon les méthodes standards. Les données ont été traitées sur Excel 2016 et les moyennes comparées sur XLSTAT 2016. Résultats: sur 102 unités de 20 marques de farines infantiles locales analysées, les matières premières de base étaient constituées par les céréales locales, les légumineuses, les enzymes, les minéraux et les vitamines. La teneur en eau variait de 1,92±0,01% à 5,51±0,03% tandis que le pH variait de 5,55±0,01 à 6,36±0,00. La flore totale variait de 2,4.102 UFC/g à 1,1.104 UFC/g, les coliformes totaux de 0 à 2,8.103 UFC/g, les coliformes fécaux de 0 à 5,3.102UFC/g et les levures et moisissures de 4 UFC/g à 1,1.103UFC/g. Aucune colonie confirmée de salmonelles et d´Escherichia coli n´a été détectée. Concernant l´évaluation microbiologique, toutes les farines à cuire ont présenté une flore aérobie totale, des Escherichia coli et des salmonella satisfaisantes, 64,71% ont présenté des coliformes fécaux satisfaisantes et 94,12% ont présenté des levures et moisissures satisfaisantes. Toutes les farines instantanées ont présenté des charges microbiologiques satisfaisantes. Conclusion: globalement, les farines infantiles locales vendues à Ouagadougou sont de qualité physico-chimiques et microbiologiques satisfaisantes à l´exception de quelques farines à cuire.

Introduction: the quality of infant flours used to support dietary diversification is of great importance. Unfortunately, transformation processes result in poor hygiene practices. The purpose of this study was to evaluate the physicochemical and microbiological quality of local infant flours sold in Ouagadougou. Methods: physicochemical and microbiological parameters were determined according to standard methods. Data were processed on Excel 2016 and the averages were compared using XLSTAT 2016. Results: out of the 102 units of 20 local infant flour brands analyzed, the basic raw materials consisted of local cereals, legumes, enzymes, minerals and vitamins. Water content ranged from 1.92±0.01% to 5.51±0.03%, while pH ranged from 5.55±0.01 to 6.36±0.00. Total flora ranged from 2,4.102 CFU/g to 1,1.104 CFU/g, total coliforms from 0 to 2,8.103 CFU/g, fecal coliforms from 0 to 5,3.102 CFU/g, and yeasts and moulds from 4 CFU/g to 1,1.103 CFU/g. No confirmed Salmonella and Escherichia coli colonies were detected. With respect to the microbiological evaluation, all the cooking flours showed satisfactory total aerobic flora, Escherichia ncoli and Salmonella, 64.71% showed satisfactory faecal coliforms and 94.12% showed satisfactory yeasts and moulds. All instant flours had satisfactory microbiological loads. Conclusion: overall, local infant flours sold in Ouagadougou are of satisfactory physicochemical and microbiological quality, with the exception of some cooking flours.

Detection, isolation, and characterization of a novel impurity from several folic acid products / 浙江大学学报（英文版）（B辑：生物医学和生物技术）

Folic acid belongs to the group of water-soluble B vitamins and naturally exists in multiple forms in a wide variety of foods such as legumes, vegetables, liver, and milk (Iyer and Tomar, 2009; Lyon et al., 2020). It is involved in many biochemical reactions critical for cell division, such as purine and pyrimidine biosynthesis, DNA/RNA biosynthesis, and amino acid metabolism (Iyer and Tomar, 2009). Mammals cannot synthesize folic acid and thus they must acquire it from food. Although folic acid is ubiquitous in foods, folic acid deficiency still often occurs due to various causes such as unhealthy diet (Hildebrand et al., 2021; Iimura et al., 2022), disease-related malabsorption (Arcot and Shrestha, 2005), medication-related depletion (Arcot and Shrestha, 2005), or vitamin B12 deficiency (Fishman et al., 2000). Folic acid deficiency has been associated with several health problems, such as anemia (Carmel, 2005; Bailey and Caudill, 2012), cancer (Duthie, 1999), cardiovascular diseases (Wald et al., 2002), neural tube defects in newborns (van der Put et al., 2001), neuropsychiatric dysfunction (Shea et al., 2002), depression (Falade et al., 2021), inflammatory diseases (Suzuki and Kunisawa, 2015; Jones et al., 2019), and eye diseases (Sijilmassi, 2019). To prevent folic acid deficiency, its daily intake (400 μg/d) has been recommended for adults in the European Union, and its increased intake (600 μg/d) is advised for women before and during pregnancy (FAO/WHO, 2002; IOM, 2004). The New Zealand government mandated the fortification of non-organic wheat flour with folic acid in July 2021, and the UK government mandated the fortification of non-wholemeal wheat flour with folic acid in September 2021 (Haggarty, 2021).

Efecto del germinado sobre las características nutricionales, propiedades bioactivas y funcionales de basul (Erythrina edulis) / Effect of sprouting on the nutritional characteristics, bioactive and functional properties of basul (Erythrina edulis)

El basul es el fruto de la planta Erythrina edulis que posee un alto contenido de proteínas, fibra dietética y antioxidantes, pero también con contenido de antinutrientes. Objetivo. El objetivo del estudio fue evaluar el efecto del germinado sobre las características nutricionales, propiedades bioactivas y funcionales de las semillas de basul. Materiales y métodos. Mediante un diseño aleatorizado con arreglo factorial de 2x2x2 (tiempo de remojo, tiempo de germinado, presencia o ausencia de luz), las semillas de basul fueron germinadas y convertidas en harina (HBG) para determinar la composición proximal y la digestibilidad in vitro de la proteína. Además, se ha determinado los fenoles totales (CFT), la capacidad antioxidante (métodos ABTS y DPPH) y las propiedades de hidratación y adsorción de aceite. Resultados. Las diferentes condiciones de germinado no han modificado la composición proximal de la HBG; sin embargo, la digestibilidad in vitro de la proteína incrementó hasta en 6,25% en uno de los tratamientos respecto a la muestra no germinada. El CFT, también ha incrementado de 241,49 mg AGE/100g (sin germinar) a 267,15 mg AGE/100g (germinado); al igual que la capacidad antioxidante (ABTS) de 173,04 µmolTE/g (sin germinar) a 195,67 µmolTE/g (germinado). También se tuvo incrementos en la solubilidad, la capacidad de absorción de agua y la capacidad de hinchamiento. Conclusión. La calidad de la proteína, el contenido de fenoles totales, la capacidad antioxidante y propiedades funcionales de interacción con el agua de la semilla de basul mejora con el germinado(AU)

Basul is the fruit of the Erythrina edulis plant. It has a high content of proteins, dietary fiber, and antioxidants, but it also contains antinutrients. Objective. The study objective was to evaluate the effect of sprouting on the nutritional characteristics, bioactive and functional properties of basul seeds. Materials and methods. Basul seeds were germinated to produce flour (HBG) and determine its proximal composition and in vitro digestibility of the protein through a randomized design with a 2x2x2 factorial arrangement (soaking time, germination time, and presence or absence of light). Total phenols (CFT), antioxidant capacity (ABTS and DPPH methods), and hydration and oil adsorption properties were also determined. Results. The different germination conditions did not modify the proximal composition of HBG. However, the in vitro digestibility of the protein increased up to 6.25% in one of the treatments compared to the non-germinated sample. The CFT also increased from 241.49 mg AGE/100g (without germination) to 267.15 mg AGE/100g (germinated) and the antioxidant capacity (ABTS) from 173.04 µmolTE/g (without germination) to 195.67 µmolTE/g (germinated). Solubility, water absorption capacity, and swelling capacity also increased. Conclusion. The quality of the protein, the content of total phenols, the antioxidant capacity, and the functional properties of interaction with the water of the basul seed improved with germination(AU)

Sorghum, germinated millet and chia cookies: development, chemical composition and sensory analysis

The objective of this work was to develop cookies using sorghum, germinated millet and chia flours. Four formulations (F) were used: F-sorghum (100% sorghum flour); F-Sorghum + chia (50% sorghum flour and 50% chia flour), F-millet (100% millet flour) and F-millet + chia (50% millet flour and 50% chia flour). The germinated millet flour was submitted to microbiological analysis. All cookies were evaluated in relation to chemical and sensory analyses, according to AOAC and hedonic nine-point scale, respectively. The statistical analysis was performed by the variance analysis and Tukey test at 5% probability. The F-millet formulation showed the least humidity content (4.59 ± 0.25g/100g), while chia containing cookies showed lesser concentrations of carbohydrates (F-sorghum + chia: 44.35 ± 4.34g/100g and F-millet + chia: 41.03 ± 1.40g/100g) and higher ash content (F-sorghum + chia: 3.80 ± 0.02g/100g and F-millet + chia: 3.42 ± 0.24g/100g) and of protein (F-sorghum + chia: 15.38 ± 0.44 g/100g and F-millet + chia: 18.06 ± 0.53 g/100g). The caloric value and the lipids content did not differ among formulations. The sensory analysis had 57 evaluators. The cookies produced with chia and germinated millet had higher rates for flavor, texture and general impression. In general, all tested biscuits had good sensory acceptance and nutritional quality being an alternative to increase the consumption of bioactive compounds and antioxidants(AU)

El objetivo fue desarrollar galletas utilizando harina de sorgo, mijo germinado y chía. Se utilizaron cuatro formulaciones (F): F-sorgo (100% harina de sorgo); Sorgo F + chía (50% harina de sorgo y 50% harina de chía), mijo F (100% harina de mijo) y mijo F + chía (50% harina de mijo y 50% harina de chía). La harina de mijo germinada se sometió a análisis microbiológico. Las galletas fueron sometidas a análisis químico y sensorial, según la AOAC y una escala hedónica de nueve puntos, respectivamente. El análisis estadístico se realizó mediante análisis de varianza y prueba de Tukey al 5% de probabilidad. La formulación F-mijo tuvo menor contenido de humedad (4,59 ± 0,25 g/100g), mientras que las galletas que contenían chía tuvieron concentraciones más bajas de carbohidratos (F-sorgo + chía: 44,35 ± 4,34 g/100g y F-mijo + chía: 41,03 ± 1,40 g / 100g), mayor contenido de cenizas (F-sorgo + chía: 3,80 ± 0,02 g/100g y F-mijo + chía: 3,42 ± 0,24 g/100g) y proteínas (F-sorgo + chía: 15,38 ± 0,44 g/100g y F mijo + chía: 18,06 ± 0,53 g/100g). El valor calórico y el contenido de lípidos no difirieron entre las formulaciones. El análisis sensorial contó con 57 evaluadores. Las galletas producidas con chía y mijo germinado tenían notas más altas de sabor, textura e impresión general. Las galletas testadas tuvieron buena aceptación sensorial y calidad nutricional, siendo una alternativa para incrementar el consumo de compuestos bioactivos y antioxidantes(AU)

Preparações culinárias elaboradas com farinha das sementes de melão cantaloupe: estudo piloto / Culinary preparations elabored with flour from cantaloupe melon seeds: pilot study / Preparados culinarios elaborados con harina de semillas de melón de cantaloupe): estudio piloto

Introdução:O Brasil está no ranking dos 10 países que mais desperdiçam alimentos no mundo, é também o 3º maior produtor de frutas. As cascas e sementes, que são desprezadas, podem ser utilizadas na alimentação por meio do aproveitamento integral de alimentos. Objetivo:Verificar características organolépticas de preparações culinárias elaboradas com farinha das sementes de melão cantaloupe (Cucumis melo L. var. reticulatus). Metodologia:O trabalho trata-se de um estudo piloto, em que foi elaborada farinha de sementes do melão utilizada na produção de dois coprodutos, bolo simples e torta de frango, elaborados com diferentes percentuais de farinha das sementes, sendo de 25%, 50% e 75% adicionada à farinha de trigo enriquecida com ferro e ácido fólico. Posteriormente foi realizada degustação das amostras para realização da avaliação das características organolépticas dos coprodutos elaborados. Resultados:As preparações feitas com farinha cuja constituição possuía 50% de farinha de sementes foram as comentadas na avaliação das características organolépticas, visto que eram mais palatáveis, em virtude da menor quantidade de resíduos, bem como apresentaram aroma e sabor mais agradáveis quando comparadas às amostras de 75% de farinha de sementes. Conclusões:Diante dos resultados observou-se que os participantes optaram pelos produtos que possuíam quantidade intermediária de resíduos de melão nas preparações, sendo os produtos cuja concentração era 50% de farinha de sementes, visto que não dificultavam a mastigação e deglutição, bem como não tiveram alterações significativas nas características organolépticas como aroma e sabor. Espera-se que em breve com a volta das atividades presenciais, a análise sensorial com provadores não treinados seja realizada para continuidade e conclusão do estudo (AU).

Introduction:Brazil is in the ranking of the 10 countries that most waste food in the world, it is also the 3rd largest fruit producer. The husks and seeds that are neglected can be used in food through the full use of food. Objective:To verify organoleptic characteristics of culinary preparations made with flour from cantaloupe melon seeds (Cucumis melo L. var. Reticulatus).Methodology:The work is a pilot study in which cantaloupe melon melon seed meal flour was used to produce two co-products, simple cake and chicken pie, made with different percentages of flour of the seeds, 25%, 50% and 75% being added to wheat flour enriched with iron and folic acid. Subsequently, samples were tasted to evaluate the organoleptic characteristics of the elaborated by-products.Results:The preparations made with flour whose constitution had 50% of seed meal were those mentioned in the evaluation of the organoleptic characteristics, since they were more palatable, due to the lower amount of residues, as well as presenting a more pleasant aroma and flavor when compared to 75% samples. of seed meal. Conclusions:In view of the results, it was observed that the participants opted for products that had an intermediate amount of melon residues in the preparations, being the products whose concentration was 50% ofseed meal, since they did not hinder chewing and swallowing, as well as had no significant changes in organoleptic characteristics such as aroma and flavor. It is expected that soon with the return of face-to-face activities, sensory analysis with untrained tasters will be carried out for the continuity and conclude of the study (AU).

Introducción: Brasil está en el ranking de los 10 países que más desperdician alimentos en el mundo, también es el 3er productor de frutas más grande. Las cáscaras y semillas que se descuidan se pueden utilizar en los alimentos mediante el uso completo de los alimentos.Objetivo: Verificar las características organolépticas de preparaciones culinarias elaboradas con harina de semillas de melón cantalupo (Cucumis melo L. var. Reticulatus).Metodología: El trabajo es un estudio piloto en el que se utilizó harina de melón cantalupo harina de semilla de melón para producir dos coproductos, bizcocho simple y pastel de pollo, elaborado con diferentes porcentajes de harina de las semillas, 25% , 50% y 75% se agrega a la harina de trigo enriquecida con hierro y ácido fólico. Posteriormente, se cantaron muestras para evaluar las características organolépticas de los subproductos elaborados. Resultados: Las preparaciones elaboradas con harina cuya constitución tenía 50% de harina de semillas fueron las mencionadas en la evaluación de las características organolépticas, ya que resultaron más palatables, por la menor cantidad de residuos, además de presentar un aroma y sabor más agradable al compararse con 75% de muestras de harina de semillas. Conclusiones:A la vista de los resultados, se observó que los participantes optaron por productos que presentaban una cantidad intermedia de residuos de melón en las preparaciones, siendo los productos cuya concentración era del 50% de harina de semillas, ya que no dificultaban la masticación yla deglución, así como no tuvo cambios significativos en las características organolépticas como aroma y sabor. Se espera que próximamente con el regreso de las actividades presenciales se realice un análisis sensorial com catadores no capacitados para continuar y concluir el estudio (AU).

Evaluation of flour protein for different bread wheat genotypes / Avaliação da proteína de farinha para diferentes genótipos de trigo de pão

Abstract Six different bread wheat genotypes; two Egyptian commercial varieties (control); Giza-168 and Gemmeiza-11, and four promising lines; L84 and L148, resulted via hybridization and M10 and M34 via radiation mutation program) were rheologically evaluated using extensograph and for protein, analysis using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The radiation mutant M10 and M34 had the highest maximum resistance which is a very good indicator of strong gluten. The amount of gluten content was higher in M10, L148, and M34 compared to the control samples Gz168 and Gm11. Sulfide amino acids (CYS and MET) are slightly higher in M10. The electrophoretic results and amino acid analyzers show that the best technological quality was exhibited by M10. Radiation mutants wheat genotypes have a protein with good characteristics, mainly gluten which is significantly higher compared to control samples. The rheological properties measured as extensograph and gel electrophoresis were much better in irradiated lines M10 and M34.

Resumo Seis diferentes genótipos de trigo de pão, duas variedades comerciais egípcias (controle) - Giza-168 e Gemmeiza-11 - e quatro linhas promissoras - L84 e L148, obtidas via hibridação, e M10 e M34, via programa de mutação por radiação - foram avaliados reologicamente por meio de extensógrafo, enquanto, para proteínas, foram feitas análises utilizando eletroforese em gel de poliacrilamida com dodecilsulfato de sódio (SDS-PAGE). Os mutantes de radiação M10 e M34 apresentaram a maior resistência máxima, o que é um indicador muito bom de glúten forte. A quantidade de glúten foi maior em M10, L148 e M34 em comparação com as amostras de controle Gz168 e Gm11. Os aminoácidos sulfurados (CYS e MET) são um pouco mais altos no M10. Os resultados eletroforéticos e analisadores de aminoácidos mostram que a melhor qualidade tecnológica foi exibida pelo M10. Os genótipos de trigo mutantes da radiação possuem uma proteína com boas características, principalmente o glúten, que é significativamente maior em comparação às amostras do grupo controle. As propriedades reológicas medidas, como extensógrafo e eletroforese em gel, foram muito melhores nas linhas irradiadas M10 e M34.

Contribución de la harina de trigo enriquecida y derivados a los requerimientos de hierro en niños de 6 meses a 7 años / Contribution of enriched wheat flour and flour products to iron requirements in children aged 6 months to 7 year

Introducción. El enriquecimiento de la harina de trigo es una de las estrategias de salud pública recomendadas para prevenir las deficiencias de micronutrientes, entre ellos el hierro. El objetivo de este trabajo fue determinar el contenido de hierro en harina de trigo enriquecida y sus derivados, y la contribución de estos a las recomendaciones nutricionales en niños. Población y métodos. Estudio observacional, analítico, de corte transversal, basado en la metodología de estudio de dieta total. Se analizaron la harina de trigo enriquecida (según la ley 25630) y sus derivados más consumidos. Para seleccionar los alimentos, se realizó un cuestionario de frecuencia de consumo y recordatorio de 24 horas a los padres de niños con edades entre 6 meses y 7 años. Se determinó la concentración de hierro en los alimentos mediante absorción atómica y se evaluó su contribución al requerimiento promedio estimado. Resultados. La harina enriquecida y sus derivados tuvieron la cantidad de hierro esperada, excepto el pan francés y el pan rallado. La contribución a los requerimientos de hierro de los alimentos evaluados fue el 7 % en niños de 6 meses a 1 año, el 81 % en el grupo de 1 a 3 años y el 45 % en los mayores de 4 años. Conclusiones. Excepto el pan francés y el pan rallado, las harinas y sus derivados analizados presentaron el nivel de enriquecimiento esperado. El consumo de estos alimentos no aporta cantidades significativas de hierro en los lactantes, pero sí en los niños mayores de 1 año.

Introduction. Wheat flour enrichment is a public health strategy recommended to prevent micronutrient deficiencies, including iron deficiency. The objective of this study was to determine iron content in enriched wheat flour and flour products and their contribution to nutritional recommendations for children. Population and methods. Observational, analytical, cross-sectional study based on the total diet study method. Enriched wheat flour (as per Law no. 25630) and the most frequently consumed flour products were analyzed. Products were selected using a questionnaire on the frequency of food intake and a 24-hour recall interview with the parents of children aged 6 months to 7 years. Food iron levels were determined based on atomic absorption spectrometry and their contribution to the estimated average requirement was assessed. Results. Enriched flour and flour products showed the expected iron amount, except for French bread and breadcrumbs. The contribution of studied products to iron requirements was 7 % in children aged 6 months to 1 year, 81 % in those aged 1-3 years, and 45 % in those older than 4 years. Conclusions. Except for French bread and breadcrumbs, studied flour and flour products showed the expected enrichment level. The consumption of this type of food does not provide significant amounts of iron to infants, but it does to children older than 1 year.

Sweet Potato (Ipomoea batatas L): a Versatile Raw Material for the Food Industry

Abstract Sweet potato (SP) starchy roots have a broad range of colors, high-quality nutritional composition including bioactive substances (anthocyanins and β-carotene), vitamins, minerals, dietary fiber and starch. Several studies report the versatility of this root crop as part of the human diet and its possible health benefits. In this review the SP chemical composition, nutritional properties and its potential use in food processing for developing nutritious and healthy products are explored. Due to the adaptation of sweet potatoes to several agricultural managing conditions, accepting low technology /low cost with reasonable performance, it has called attention as a strong candidate of accessible functional food market.

Respiratory symptoms related to flour dust exposure are significantly high among small and medium scale flour mill workers in Ethiopia: a comparative cross-sectional survey

BACKGROUND@#International Labour Organization (ILO) report indicates more than 2.4 million workers die from work-related diseases and accidents each year. Work-related respiratory ailments related to airborne particulate matter such as flour dust are responsible for about 386,000 deaths and 6.6 million illness-adjusted life years. Even though exposure to flour dust together with the extreme expansions of flour mill sectors is a priority health concern, extent of the problem is little investigated in Ethiopia. The aim of this study was to evaluate the magnitude and risk factors of work-related respiratory symptoms among flour mill workers in Bahir Dar City, Ethiopia.@*METHODS@#This study employed a comparative cross-sectional survey of 560 samples (280 exposed group from flour mill workers and 280 unexposed group from office workers) with a stratified random sampling technique. The study was conducted from March to April 2019 in Bahir Dar City, Northwest Ethiopia. We used the British Medical Research Council (BMRC) questionnaire to assess work-related respiratory symptoms. The questionnaire was pretested and interview administered to collect data. Binary logistic regression analysis was fitted to evaluate significant factors of respiratory symptoms at a < 0.05 p value. Adjusted odds ratio (AOR) with a confidence interval (CI) of 95% was calculated to determine a strength of association.@*RESULTS@#All the sampled participants had fully responded to the interview. The median age of exposed and unexposed groups was 28.5 interquartile range (IQR, 20) and 31 (IQR, 15) years, respectively. The prevalence of work-related respiratory symptoms among flour mill workers was substantially higher than that of among controls, 63.9% and 20.7%, respectively (Χ@*CONCLUSION@#Respiratory symptoms emanating from exposure to various flour dusts were significantly higher among flour mill workers than among the control group. Therefore, we recommend the need to effectively implement health and safety programs that account for the reduction of dust at a source, use of engineering controls (e.g., provision of adequate ventilation systems), use of administrative measures (e.g., training program and health surveillance) and provision of a suitable personal protective equipment (PPE). Furthermore, it is vital to integrate workplace health and safety programs to the wider public health policies and strategies to effectively mitigate the burden of work-related respiratory conditions. We also encourage future studies to evaluate concentration of flour dusts combined with physical examinations to establish plausible associations of respiratory symptoms with dusts of flour mill-related origin.

Energia metabolizável e aminoácidos digestíveis de coprodutos de trigo e de farinhas de origem animal em dietas para frangos de corte / [Metabolizable energy and digestible amino acids of wheat co-products and animal origin meals in broiler diets]

The objective of this study was to determine the metabolizable energy, standardized ileal amino acid digestibility (SIAAD) and digestible amino acid values of wheat meal (WM), wheat gluten meal (WGM), meat bone meal (MBM) and poultry-by-product meal (PPM) in diets for broilers. In the first experiment, the total excreta collection method was used, with 180 chicks with 14 days, distributed in a completely randomized design, with 4 feeds + reference diet with 6 replicates and 6 broilers each. In the second experiment, 180 broilers from 24 to 28 days old were used, distributed in a completely randomized design, with 4 feeds + one protein free diet with 6 replicates and 6 broilers each. The AMEn values of WM, WGM, MBM and PPM were 3052, 3174, 1556 and 3200 (kcal/kg), respectively. The average SIAAD of the essential and non-essential amino acids of WM, WGM, MBM and PPM were 74.21, 97.50, 69.28 and 83.08; 76.32, 96.42, 63.93 and 77.66, respectively. The values of the main digestible limiting amino acids were 0.18, 1.42, 0.41 and 0.94 for methionine; 0.20, 1.48, 1.73 and 2.73 for lysine; 0.23, 1.67, 0.72 and 1.89 for threonine; and 0.35, 3.22, 1.38 and 2.47 for valine, respectively for the feedstuffs in study.(AU)

Alergia alimentar ao leite de vaca e ovo mediadas por IgE: sugestões de receitas termicamente testadas / IgE-mediated food allergy to cow's milk and egg: baked recipe suggestions

Objetivo: Cerca de 50% dos indivíduos com alergia ao leite de vaca e ao ovo podem tolerar esses alimentos em sua forma termicamente tratada. O consumo desses alimentos, mesmo que termicamente tratados, pode ampliar a variedade da dieta de crianças com alergia alimentar. O presente artigo tem como objetivo propor receitas culinárias com leite de vaca e ovo tratados termicamente para serem usadas em teste de provocação oral. Métodos: Alguns critérios foram adotados para elaboração das receitas: quantidade de proteína alergênica testada por porção (leite de vaca - 1,3 g; ovo - 2,0 g), tempo (30 minutos), temperatura de cocção (180 °C), os ingredientes que devem compor a receita (farinha de trigo como principal ingrediente), volume final da porção a ser oferecida, além de questões de ordem prática relacionadas ao preparo e oferta das preparações. Resultados: No total foram desenvolvidas dez receitas termicamente tratadas, sendo cinco com leite de vaca (três receitas de bolinho ­ básica, sem açúcar e sem ovo de galinha; duas receitas de tortinha salgada ­ básica e sem ovo de galinha) e cinco com ovo de galinha (três receitas de bolinho ­ básica, sem açúcar, e sem leite de vaca; duas receitas de tortinha salgada ­ básica e sem leite de vaca). Conclusão: É de extrema importância que o teste de provocação oral seja realizado de maneira rotineira e com preparações adequadas e padronizadas, e, em nosso conhecimento, esse é o primeiro estudo nacional que propõe várias receitas tratadas termicamente para auxiliar serviços especializados que atendem pacientes com alergia alimentar.

Objective: About 50% of individuals with cow's milk and egg allergies can tolerate these foods in their baked form. The consumption of these foods, even if baked, may expand the variety of the diet of children with food allergy. This article aims to propose recipes with baked milk and egg to be used in an oral food challenge. Methods: Some criteria were adopted for preparing the recipes: amount of allergenic protein tested per serving (cow's milk: 1.3 g; egg: 2.0 g), time (30 min), oven temperature (180 °C), the ingredients that should compose the recipe (wheat flour as the main ingredient), final volume of the serving to be provided, in addition to practical questions related to the preparation and provision of the recipes. Results: In total, ten baked recipes were developed, five with cow's milk (three cupcake recipes: regular, with no sugar and no egg; two savory muffin recipes: regular, with no egg) and five with egg (three cupcake recipes: regular, with no sugar and no cow's milk; two savory muffin recipes: regular, with no cow's milk). Conclusion: It is extremely important that the oral food challenge is performed routinely and with adequate and standardized recipes. To our knowledge, this is the first national study in Brazil that proposes several baked recipes to assist specialist services that treat patients with food allergy.

Characterization of lamb burgers with addition of flour from peach palm by-product / Caracterização de hambúrgueres de cordeiro com adição de farinha de subproduto de pupunha

There is an increased interest in the consumption of healthier and innovative meat products. This study aimed to produce lamb burgers by replacing pork fat by peach palm by-product flour ­ PPF. The burgers were produced with lambs that had a safflower seed-supplemented diet. The PPF was added at levels of 0% (H0), 3% (H3), 6% (H6) and 9% (H9) in the substitution of fat. The flour produced with peach palm by-product showed high fiber content (63.9%) and high capacity of water absorption (8.1 g.g-1) and oil absorption (3.8 g.g-1). The PPF addition increased the cooking yield (68.2 - 77.0%), moisture retention (38.5 - 43.4%) and dietary fiber content (3.2 - 7.0%) in relation to H0, while the color parameters were similar among the formulations. The sensorial attributes overall appearance and aroma did not differ (p>0.05) in the lamb burgers produced, but the highest scores for flavor, texture and purchase intention were observed for H0, H3 and H6. PPF addition to lamb burgers increased the hardness values, and it did not affect elasticity and cohesiveness. The microbiological parameters showed that the formulations are safe for consumption. Therefore, PPF can be considered a low-cost alternative to nutritional enrichment of lamb burgers, being the level of 6% the most recommended due to the sensorial acceptance.

Há um interesse crescente pelo consumo de produtos à base de carne mais saudáveis e inovadores. O objetivo deste estudo foi produzir hambúrgueres de cordeiro, substituindo a gordura de porco por farinha de subproduto de palmito pupunha - FPP. Os hambúrgueres foram produzidos com a carne obtida de cordeiros que tiveram dieta suplementada com sementes de cártamo. A FPP foi adicionada nos níveis de 0% (H0), 3% (H3), 6% (H6) e 9% (H9) em substituição à gordura. A farinha produzida com subproduto de palmito pupunha apresentou alto teor de fibras (63,9%) e alta capacidade de absorção de água (8,1 g.g-1) e absorção de óleo (3,8 g.g-1). A adição de FPP aumentou o rendimento após cocção (68,2 - 77,0%), a retenção de umidade (38,5 - 43,4%) e o teor de fibra alimentar (3,2 - 7,0%) em relação a amostra H0, enquanto os parâmetros de cor foram semelhantes entre as formulações. Os atributos sensoriais aparência geral e aroma não diferiram (p > 0,05) entre os hamburgueres produzidos, mas, as maiores notas para sabor, textura e intenção de compra foram observadas para H0, H3 e H6. A adição de FPP aos hambúrgueres de cordeiro aumentou os valores de dureza e não afetou a elasticidade e a coesão. Os parâmetros microbianos mostraram que as formulações são seguras para consumo. Portanto, a FPP pode ser considerada uma alternativa de baixo custo para o enriquecimento nutricional de hambúrgueres de cordeiro, sendo o nível de 6% o mais recomendado devido à aceitação sensorial.

Influence of the host diet on the performance of Doryctobracon areolatus (Hymenoptera: Braconidae) / Influência da dieta do hospedeiro na performance de Doryctobracon areolatus (Hymenoptera: Braconidae)

Abstract Fitness in parasitoids is generally influenced by host quality. We evaluated the development parameters of Doryctobracon areolatus (Hymenoptera: Braconidae) parasitoid on Anastrepha fraterculus (Diptera: Tephritidae) larvae, reared in artificial diets with different protein sources. Larvae of A. fraterculus were reared in the diets based on 1) raw wheat germ (control); 2) whole rice flour; 3) corn flour; and, 4) whole wheat flour + soybean meal. The larvae were used for the development of D. areolatus, to evaluate the number of offspring/female, emergence rate, sex ratio, egg-adult period, adult weight posterior tibia length and longevity. Larvae of A. fraterculus reared in the diets based on wheat germ and corn flour obtained a greater number of offspring, with shorter duration of egg-adult period for males and females. In diets with rice flour and corn flour, A. fraterculus larvae generated adults of D. areolatus with greater weight, longer tibia length and higher sex ratio, whereas larvae reared in wheat flour + soybean meal diet had a lower sex ratio. The diets based on rice flour and corn are the most appropriate for multiplication of the parasitoid.

Resumo O custo adaptativo de parasitoides é geralmente influenciado pela qualidade do hospedeiro. Nós avaliamos parâmetros de desenvolvimento do parasitoide Doryctobracon areolatus (Hymenoptera: Braconidae) em larvas de Anastrepha fraterculus (Diptera: Tephritidae) criadas em dieta artificial com diferentes fontes proteicas. Larvas de A. fraterculus foram criadas em dietas a base de: 1) germe de trigo cru (testemunha); 2) farinha de arroz integral; 3) farinha de milho; e, 4) farinha de trigo integral + farelo de soja. As larvas foram usadas para o desenvolvimento de D. areolatus para avaliar o número de descendentes/fêmea, taxa de emergência, razão sexual, duração do período ovo-adulto, peso de adultos, comprimento da tíbia posterior e longevidade. Larvas de A. fraterculus criadas nas dietas a base de germe de trigo e farinha de milho, permitiram obter um maior número de descendentes do parasitoide, com menor duração do período de desenvolvimento ovo-adulto, para ambos os sexos. Nas dietas com farinha de arroz e farinha de milho, larvas de A. fraterculus geraram adultos de D. areolatus com maior peso e tamanho de tíbia de machos e fêmeas e uma maior quantidade de fêmeas. A dieta contendo farinha de trigo + farelo de soja afetou a geração de descendentes, causando uma menor razão sexual. As dietas a base de farinha de arroz e milho são as mais adequadas para a multiplicação do parasitoide.